Spruce up Thanksgiving dinner with uncooked cranberry sauce, which you can find in my book, Thanksgiving Dinner. This cranberry sauce is infused with orange and garnished with walnuts. The popped cranberries have real texture in each bite incomparable to what you’d get out of a can. This homemade cranberry sauce recipe bursts with bites of sweet, tangy cranberries. Make this once and you’ll quickly realize store-bought is no match for homemade cranberry sauce! To make this gem, start by removing the outer skin of 1 orange. Reserve for later. You also want to remove and cut out the pith. Next, slice the fruit into sections, cutting off the separating membranes and removing the seeds. Put the orange slices and skin into your CUISINART processor, along with 3 cups of fresh or frozen cranberries. Pulse 4 or 5 times. Put the blend into a bowl. Stir in 1 cup of sugar until dissolved. If inclined, add in 1/2 a cup of chopped walnuts. Cover and refrigerate. This recipe makes 3 cups and can last 1-2 weeks in the fridge. Over time the sauce becomes thick and spreadable – perfect for the Thanksgiving turkey, pork tenderloin, chicken,or ham. The combination of sweet and savory is irresistible. If the sauce becomes too thick, add additional water to create the sauciness and thinness of your liking. This cranberry sauce will be the star of your holiday spread.